Meatballs are super easy to make, but a bit tricky to write a recipe for because it's one of those dishes where you can really just throw the ingredients in and 'guesstimate' the correct quantities. But if there's one rule to follow with meatballs, it's 'more is more'. If in doubt, whack a little more garlic / herbs in!
For a veggie option, I usually use a granose sausage mix and make these into balls, which is absolutely delicious and a slightly quicker option, but these courgette balls are so yummy and turned out brilliantly. It's always great to have more than one alternative to a meat dish.
So with all of that said, I'll be honest that I'm kind of making this up as I go along, but it won't be a million miles off, and of course you can adjust according to your own taste and culinary instinct!
Ingredients
Meatballs (serves 2)
250g beef mince
1 egg, beaten
2 tbsp fine bread crumbs
1 tbsp dried parsley
1 tbsp garlic powder
40g grated parmesan
Courgette balls (serves 2)
2 large courgettes
1 egg, beaten
2 tbsp fine bread crumbs 1 tbsp dried parsley 1 tbsp garlic powder 40g grated parmesan
Sauce
1 small red onion, or 2 shallots
3 cloves garlic
2 tsp dried oregano
splash of red wine (optional)
500g passata
knob of butter
Fresh basil and parmesan to serve
2 servings of pasta
Method
1. Preheat the oven to 180C.
2. For the meatballs, combine all ingredients in a bowl and mix together thoroughly. Season with salt and pepper. It's up to you how large you want to make your meatballs, but cooking time will need to be adjusted if you go larger or smaller. Aim to create 10 evenly sized balls. Bake for 20 mins or until cooked through. Meanwhile make the sauce.
3. For the courgette balls, grate the courgette and place in a sieve over a bowl. Season generously with salt and leave for 20-30 mins for the moisture to drain out. Press firmly to get out as much moisture as possible before adding to a separate bowl with all other ingredients. Mix to combine and then shape into balls. Bake for 20 mins or until browning. Meanwhile make the sauce.
4. Fry the onion/shallots in olive oil until softened, then add the garlic and oregano and fry for a further minute. If using, add a splash of wine and simmer until reduced. Then add the passata and simmer on a low heat while the meatballs / courgette balls finish cooking. When the sauce is almost ready, stir through a knob of butter and then add the cooked meatballs / courgette balls and simmer for a final 5 mins.
5. Serve with pasta and top with more parmesan and fresh basil.
Comments